Last summer, I braided some cinnamon rolls
together like challah and my family loved it so much that I decided to do it
again and write about it. I’ll be the first to admit that I’m not exactly sure
what makes challah, well, challah. I’ve read that the fluffy egg bread that
many associate with challah in the US doesn’t resemble challah abroad present
or past. So maybe it’s not the ingredients that matter. For all that, who knows
if even the braiding is what makes challah so special. If you know, let me
In any case, I decided that if there are
different variations of challah bread out there, that this was an acceptable
way to celebrate Shabbat on a busy Friday night. It really is as easy as
braiding together store bought refrigerated cinnamon rolls. Just make sure
they’re the kind that actually roll into a bun. There’s a few kinds out there
that are cheaty-face (but still delicious) cinnamon rolls that are more like
As for the baking time, I think I had to leave the loaves in the oven for about 5 minutes longer than the recommended cooking time. Finally, drizzle your beautiful cinnamon roll challot with the glaze from the package and allow it to set for 5 minutes. That way your challah cover doesn’t get all sticky.
If you try this out, I would love to know! Tag
us on Instagram, and have a wonderful week.